• Korean journal of food and cookery science
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• v.24 no.6
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• pp.905-911
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• 2008

Dried and roasted Gugija (Lycii fructus) were extracted with water, 50% ethanol and 100% ethanol, after which the physico-chemical properties of the extracts were evaluated. The extraction yield was higher when using water for the extraction solvent than when the other solvents were used, while the water extract of roasted Gugija had the highest yield. Furthermore the pH of the extracts increased as the ethanol concentration increased, and the pH of dried Gugija was higher than that of roasted Gugija when extracted using the same extraction solvent. The sugar concentrations of the extracts from dried and roasted Gugija were $15.0{\sim}20.1\;%Brix$ and $18.0{\sim}21.2\;%Brix$, respectively. The total polyphenol contents of the extracts from the dried and roasted Gugija were $6.9{\sim}19.0\;mg/g$ and $12.4{\sim}15.8\;mg/g$, respectively. Dried Gugija extract with water had a higher the total polyphenol contents than the other extract. The total polyphenol contents of roasted Gugija extracts were higher than those of dried Gugija, when using 50% or 100% ethanol for extraction solvent. The electron donating ability and total antioxidant activity of dried Gugija were $67.6{\sim}87.7%$ and $58.6{\sim}85.0%$, respectively, whereas those of roasted Gugija were $84.7{\sim}89.8%$ and $80.6{\sim}83.7%$, respectively. Dried and roasted Gugija extracts were higher electron donating ability and total antioxidant activity, when using water, and 50% or 100% ethanol, respectively. The predominant amino acid in all extracts was threonine. The essential amino acids constituted approximately $44.9{\sim}63.6%$ and $45.4{\sim}59.0%$ of the total amino acids of extracts from the dried and roasted Gugija, respectively. Finally, the total polyphenol contents and antioxidant activities showed that optimal extraction solvent would be water, and 50% or 100% ethanol for dried and roasted Gugija, respectively.

• Korean Chemical Engineering Research
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• v.59 no.2
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• pp.281-295
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• 2021

In this study, the direct amination of ethanol was performed over impregnated Ni on SiO2-Al2O3 mixed oxide catalysts prepared by varying Si/(Si + Al) molar ratio to 30 mol%. To characterize the physico-chemical properties of the catalysts used, X-ray diffraction (XRD), N2-physisorption, temperature-programmed desorption of iso-propyl alcohol (IPA-TPD), temperature-programmed desorption of ethanol (EtOH-TPD), temperature-programmed reduction with H2 (H2-TPR), H2-chemisorption and transmission electron microscopy (TEM) were used. The acidic property was continuously increased until Si/(Si + Al) = 30 mol% in SiO2-Al2O3 mixed oxides used. The dispersion of Ni metal and surface area, acid characteristics of the supported Ni catalyst have a complex effect on the catalytic reaction activity. The low reduction temperature of nickel oxide and acidic properties were beneficial to the formation of acetonitrile. In terms of conversion of ethanol, Ni/SiO2-Al2O3 catalyst with a molar ratio of 10 mol% Si/(Si+Al) showed the highest activity and a volcanic curve based on it. The tendency of results were consistent in the metal dispersion and catalytic activity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.419-427
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• 2005

For the purpose to verify the physico­chemical properties of Korean waxy wheat, comparative analyses between waxy wheat lines and their respective maternal parents were performed on mixing and pasting properties, and flour particle sizes. The particle sizes of waxy wheat flour were significantly larger than those of their parents when milled in a same condition. Although the protein contents of flour in waxy wheat lines tested were high as much as those of bread wheat, the quality parameters showed lower baking uses based on sedimentation volumes and mixing characteristics. Waxy flour required more water than non-waxy flour to obtain the proper mixogram. Waxy wheat flour showed more or less higher onset pasting temperatures and much higher breakdown viscosities than their respective parent flour in the Rapid Viscograph test. Moreover, peak viscosity temperatures and final viscosities were dramatically reduced in waxy wheat lines by showing $79.4 - 81.7^{\circ}C$ and 101 ­116.9 RVU, respectively, compared to their parents in that the temperatures above $95^{\circ}C$ and the viscosity ranges of 148 -171.8 RVU.

• Korean Journal of Pharmacognosy
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• v.38 no.2 s.149
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• pp.123-127
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• 2007

Aristolochic acid (AA) included in the plants Aristolochiaceae have been well known to be nephrotoxic and carcinogenic inducer and to cause renal disease such as Chinese Herb Nephropathy (CHN). In this study, we used a high performance liquid chromatopaphy-mass spectrometry (HPLC-MS) under the positive ion detection mode for the quantitative change of aristolochic acid-I and-II (AA-I and AA-II) in Aristolochiaceae (Aristolochia contorta Bunge, Aristolochia debilis Sieb. et Zucc., Aristolochia fangchi Wu), some related plants (Cocculus trilobus De candolle, Inula helenium Linne, Saussurea lappa Clarke), and its prescriptions (防己茯笭湯, 定喘散) with or without processing. Here, the processing methods and prescriptions in oriental medicine were generally used to alleviate toxicity or alter property of herbal medicines. However, the concentrations of AA-I and AA-II were highly determined in processed material extracts rather than unprocessed those, not measured in some related plants. Also, the concentrations of AA-I and AA-II even at the prescriptions mixed the plants of Aristolochiaceae were detected to range from 0.73 to 2.53 ppm. Thus, the present results suggest that the content of AA-I and AA-II contained to plants of Aristolochiaceae was not reduced by the processing methods or prescriptions which can induce the physico-chemical change and pharmacological transformation in traditional herbal medicines.

• Korean Journal of Human Ecology
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• v.1 no.1
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• pp.79-83
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• 1992

Cowpea starch which is the main ingredient of Mook(Korean starch gel) was isolated from cowpea and characterized by physico-chemical methods. Gelatinization properties were investigated by using Brabender amylograph. Starch granules were oval-shape and their size range was $5\;-\;25{\mu}m$. Crystalline type observed by X-ray deffraction was C-type. Apparent amylose content was 20.7%, Amylose and amylopectin fractionated from cowpea starch appeared to have vlue value of 0.55 and 0.089, and ${\beta}-amylolysis$ limit of 79.1 and 71.9%, respectively. Brabender amylograph data showed that initial gelatinization temperature of cowpea starch was $75^{\circ}C$. Also, hot and cooled paste viscosity of 8% starch paste were higher than that of 6% paste by more than twice, breakcown value of two different concentration were almost same. However, in the gelation stage, consistancy and setback of 8% starch paste appeared more than 5 times of those of 6% paste.

• Polymer(Korea)
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• v.37 no.6
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• pp.717-721
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• 2013

Biomaterials like silk fibroin (SF) and poly(vinyl alcohol) (PVA) have received increasing attention in biomedical applications because of their attractive properties such as hydrophobicity and biocompatibility. In this study, efficient systems consisting of interpenetrating SF/PVA hydrogels were prepared as potential candidate for wound dressing applications. A simple approach consisting of sonication and a freezing-thawing technique was adopted to fabricate the hydrogels. Different blend ratios consisting of SF (100, 75, 50, 25 and 0%) with respect to the weight of PVA were prepared. The produced hydrogels were characterized for physico-chemical investigations using various states of techniques like; FE-SEM, TGA, FTIR and tensile strength. The addition of PVA to SF was proved to be beneficial in terms of reducing the pore size and swelling ratio of hydrogels. The mechanical property of SF had been increased by addition of PVA. These results show that SF/PVA hydrogels may serve as potential candidates for wound dressing application.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.16-23
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• 2013

This study was carried out to investigate the effect of trans-cinnamaldehyde and high pressure treatment on milk. Cinnamon oil milk was manufactured by high speed homogenization (3,000 rpm) and high pressure homogenization (500 and 2,000 bar) processing UHT milk and trans-cinnamaldehyde of various concentrations (0 to 0.1% (w/v)). Cinnamon oil milk was inoculated with Escherichia coli (6.4 Log CFU/mL) and kept at $7^{\circ}C$ for 10 d to observe the antibacterial effect. The cinnamon oil milk containing 0.05% (w/v) trans-cinnamaldehyde initially began to show an antibacterial effect and Escherichia coli completely died in cinnamon oil milk added 0.1% (w/v) trans-cinnamaldehyde on the 6th day of storage. The result of the TBA value showed that the addition of 0.1% (w/v) trans-cinnamaldehyde was also effective to protect lipid oxidation. In the physical properties of cinnamon oil milk, particle sizes were enlarged in all samples during storage periods and the total color difference of cinnamon oil milk was slightly increased as level of high pressure. The surface tension of cinnamon oil milk treated 2,000 bar was remarkably higher than other samples. It seems that trans-cinnamaldehyde showed antibacterial activity and antioxidation effect at 0.05 and 0.1% (w/v) of concentration. Remarkably, high pressure treatment did not influence its microbial property but slightly affected the physical properties of cinnamon oil milk.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.585-600
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• 2019

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.1
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• pp.57-66
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• 2014

The present study was conducted to provide basic data for environmentally friendly treatment of manure using vermicomposting. This was done by investigating the influence of physiochemical property change during the composting period on the survival of earthworms after mixing cow manure in different levels (0(CRH0), 10(CRH10), 20(CRH20), 30(CRH30), and 40%(CRH40)) with the rice hull that is generally added for composting manure. As composting proceeds, earthworms were able to survive in all conditions after 3 weeks. In terms of the C/N ratio by treatment groups, the rice hull mix treatments were significantly higher than the CRH0 treatment. Among rice hull mix treatments, the treatments with 30~40% rice hull level (CRH30 & CRH40) showed the highest ratio out of all composting periods (p<0.05). The C/N ratio in the 3rdweek when earthworms started surviving was 23.26~34.44. As composting progressed, pH and electrolytic conductivity (EC) were the highest in the CRH0 treatment (p<0.05) and tended to decrease with higher proportion of rice hull in the mix. It was found that pH and electrolytic conductivity (EC) that earthworms start to survive are 7.58~7.74 and 0.41~1.17 mS/cm, respectively. To summarize, when composing cow manure with various levels of rice hull mix, all physiochemical property changes turned out to allow the survival of earthworms, but the results suggest that efficient vermicomposting requires the tests to examine the growth and reproduction according to the rice hull mix ratio.

• Korean Journal of Organic Agriculture
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• v.22 no.1
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• pp.183-195
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• 2014

The present study was conducted to provide basic data for environmentally friendly treatment of manure using vermicomposting by investigating the influence of physiochemical property change during the composting period on the survival of earthworms after mixing cow manure in different levels (0(CSD0), 10(CSD10), 20(CSD20), 30(CSD30), and 40%(CSD40)) with the sawdust that is used bedding in livestock pens. As composting proceeds, earthworms were able to survive in all treatments after 3 weeks. In terms of the C/N ratio by treatment groups, the sawdust mix treatment was significantly higher than the CSD0 treatment (p<0.05). The C/N ratio in the 3rdweek when earthworms started surviving was 23.26-61.05. As composting progressed, pH and electrolytic conductivity were highest in the CSD0 treatment and tended to decrease with higher proportion of sawdust in the mix. It was found that pH and electrolytic conductivity that earthworms starting to survive are 7.4-7.7 and 0.28-1.17 mS/cm respectively. To summarize, when composing cow manure with various levels of sawdust mix, all physiochemical property changes turned out to allow the survival of earthworms, but the results suggest that efficient vermicomposting requires the tests to examine growth and reproduction according to the sawdust mix ratio.